Make my family’s preferred chicken recipe, and you will be rewarded with incredibly juicy, tender chicken with luxurious golden brown skin. I love all this fried chicken and can’t wait to try.

I learned how to fry with my mother of chicken, who prepared the option of this minced chicken recipe almost every week because I was growing up. Our method of overthrowing the whole chicken guarantees the competition and juicy chicken, and I really can’t get enough of the golden-brown skin.

My family loves to serve this chicken mashed potatoesTo be in style Homemade grainand Roasted carrotsBut I have spread more suggestions below, including mine Favorite Chicken Saladwhich is perfect for using any leftover.

The main components

• All chickens. I like fried chickens that are about 5 pounds. No worries if your chicken is small. Your minced time will be less.
• Salt and pepper. I am generous with salt and pepper. For the best fried chicken, the season inside the cavity and on the outside of the chicken.
• Onions. For juicy meat, fry your chicken in a sliced ​​onion bed and a little liquid (water is good or use) chicken broth) We can also turn the juices to the bottom of the baking Delicious gravelA number
• Optional fragrance. Even more for taste, your chicken cavity with lemon wedges, the head of the garlic cut into a piece of garlic, and fresh grasses like a throat or rosemary.

How to fry the chicken?

Flying all over chicken is easy. You can use any oven-safe pan for this fried chicken recipe. I used a large dough dish in the photos but fried frying pan (with or without it), a large castle pan or even a rough baking sheet.

Fry chicken fries, dry it with all and richly seasoned with salt and pepper. Sprinkle salt inside the cavity and all over the skin. I don’t use butter or oil for this recipe. I cry my chicken dry and spoon some fat that makes chicken on cooking.

If you use them, Fill some aromatic stuff in the chicken cavityA number I love lemon, garlic and herbs. When the chicken dries, the scents inside steam, helping meat juicy and fragrant. I also use a little butcher twins to connect their feet together (not necessarily but make things a little bit more neat).

Place chicken, breastfeeding side faces, sliced ​​onion bed. Pour a little water into the pan, then fry.

The best minced temperature for chicken depends on what you are looking for. The higher stove temperature helps more crispy, gold-brown skin, while the lower stove temperature leads to milder, decline-bone meat. We bowed the chicken in our photos on the baking plate 425 ° F and love the golden brown skin.

• Competition, out of catastrophe-bone and soft skinThe whole chicken of the bar: 325 ° F (162 ° C), 1 ½ 2 hours, depending on the weight.
• Strong, juicy meat and fragile, gold-brown skinFried whole chicken 425 ° F (218 ° C) from 45 minutes to 1 ½ hours, depending on the size.

What to serve with minced chicken?

The stove fried chicken makes such a wonderful dinner. The classic parties are mashed potatoes and a grain that if you use mine Mesh recipeYou will be able to use the onion broth at the bottom of the fried pan

Sometimes we will exchange potato potatoes for fragile ground potatoes or even sweet potato mash. Then I always like to add vegetables (or two) and especially love Minced cabbageTo be in style Fried zucchin with fetaand Fried green beans (That all fried or about 425 ° F, the same as our chicken). If you don’t have a place to fry vegetables, try Sautéed Green Beans: or Sautéd cabbageor this Easy sauté zucchiniAuthority

You can also use chicken for salads. Shread it and serve it on top of your favorite salads. Or turn it into salad, so Herb chicken saladI also add the rest of the rest of the balance for the soup. Try our Chicken noodles soupTo be in style Chicken and vegetable soupor this Milk Chicken SoupA number